So smart!
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BTW, I didn’t mean to imply that the fish wasn’t good. But it probably would’ve benefited from a longer marinade, and maybe I should’ve really gone to town on the amount of ginger 
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Quinoa Salad with Ginger Dressing from one of the RecipeTin cookbooks - oven roasted quinoa gets cooked and mixed with cucumber, carrots, shredded red cabbage, scallions, cherry tomatoes, edamame, red peppers and cilantro and served with a vinaigrette made with light soy sauce, mirin, rice vinegar, toasted sesame oil, canola oil, kewpie mayonnaise, sugar, garlic and ginger
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What a charming custom, ‘weaning party’! Sounds a little like the celebration in Navajo culture for baby’s first laugh.
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As saregama mentioned above, formally known as ‘annaprashan’ (= grain-feeding in Sanskrit language) or ‘mukhe bhat’ (= rice in mouth in Bengali language).
I didn’t know about the Navajo celebration of baby’s first laugh - that’s lovely.
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Dental issues resolved, hopefully?
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that’s sweet of you to ask. But no, not at all, actually, But he’s adapted. very soft things, cut small.
thanks again for asking.
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I hope that was for 8 people 
That looks interesting – would you recommend it?would you recommend it?
For two.
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Yes - we really like those types of salads/bowls.
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getting back from a trip to new mexico where we ate, well, an often very good but starchy new mexican diet , and having watched some ottolenghi cooking videos on the plane back I I decided to go for more fiber and veg for a while. thus last night’s salad/whole meal, with farro, chickpeas, and halloumi cubes roasted in the oven per (https://cooking.nytimes.com/recipes/1022163-crispy-grains-and-halloumi-with-smashed-cucumbers) (I roasted the halloumi too long), over a mass of arugula and topped with smashed cucumber bits and herbs which had been mixed with lemon, and dressed with a dressing ( not part of the NYT recipe)compounded of some Gjelina harissa from the freezer (vintage 2019 and still kicking), roasted and ground cumin and coriander, oil and lemon juice. There was only a small bit left over when we finished and the only issue with the recipe mashup was a bit more citrus than intended.
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I was experimenting (earlier today) with a possible Bechamel Sauce for a pasta bake. I’m getting low on butter, so I used Butter Flavored Crisco as the fat. I added some cumin and lemon juice to this concoction and it seems to work. I had Sunshine taste it and was given the approval to use it in a pasta bake tomorrow.
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How has this never occurred to me before? Need to try. 
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That looks great; thanks for sharing the link.
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Wagyu ground beef burgers on the grill, with all the usual components: secret sauce, onions, pickles, lettuce, and ‘merican cheese (can I rename this “Canadian Cheese”?). Convection-oven fries. Fry-sauce was homemade tarter for me, and ketchup for him.
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Highly highly recommend!
Also as shepherds pie filling, in case you missed that.
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